Fluffy Japanese Honey Pancakes (Dorayaki)

Method

1. 130g of semi-coarse flour, a pinch of salt and 1½ teaspoons of baking powder. 3 large eggs (210g). 40g of sugar (optional). Pancakes can also be without sugar. 2 spoons of honey and 1 teaspoon of vanilla extract. Add loose ingredients into the eggs in two parts. Finally, pour 15 ml of warm water into the dough or as needed. Let the dough rest for 10 minutes. Heat a dry pan. Pour a little batter into the pan.
   ▶ watch in the video (0:28)
2. It is good to use a measuring cup so that all the pancakes are the same size. Fry the pancakes at a lower temperature and a little longer. After approximately 2 minutes, turn the pancake over and fry the other side for another minute. If we don't hurry when frying, they will have a nice golden color on both sides. After the pancakes have cooled, fill them according to your taste. I filled them with Nutella.
   ▶ watch in the video (2:05)
3. They also taste great with peanut butter or jam. The edges are a little sticky and so that the filling doesn't leak out, we press them gently. We will make 20 pancakes from a double batch, so after filling 10. They taste great with whipped cream. We whip 150 ml of 33% chilled sweet cream until semi-stiff. Add sugar to taste and continue whipping until stiff.
   ▶ watch in the video (2:51)
4. Place the glass container into the refrigerator for half an hour before whipping. This is a guarantee that the whipped cream will be thick and firm even without stiffeners. Spray the whipped cream on the pancakes and decorate with strawberries. In the cross section, you can see that pancakes can be airy and light even without yeast. They are fat-free, but not dry.
   ▶ watch in the video (3:43)
5. Their surface is beautifully velvety soft and the taste is irresistible.
   ▶ watch in the video (4:25)